MSG Free Roasted Beet, Quinoa, and Avocado Salad

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.5

(16)

MSG Free Roasted Beet, Quinoa, and Avocado Salad

This vibrant bowl is a study in contrasts — earthy caramelized beets, creamy avocado, peppery arugula, and fluffy quinoa all pulled together by a bright lemon and honey dressing with a warm hit of turmeric and ginger. Every single ingredient here is whole and unprocessed, which means you can eat without second-guessing what's hiding in a seasoning packet or a store-bought dressing. The dressing comes together with a quick whisk, and the flavors are anything but plain — that combination of fresh citrus, raw honey, and ground spices does serious work. Toasting the pumpkin seeds in a dry skillet until they pop adds a satisfying crunch that makes this feel like a restaurant-quality dish rather than a simple weeknight salad. The warm quinoa wilts the arugula just slightly when tossed together, creating a texture that's somewhere between a warm grain bowl and a fresh salad — in the best possible way. It's the kind of recipe that looks impressive on the table but comes together with straightforward steps and no specialty ingredients required.

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Ingredients

4 servings

For the roasted beets

3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
1 tbsp extra virgin olive oil
¼ tsp salt

For the quinoa

1 cup dry quinoa, rinsed
2 cups water
¼ tsp salt

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp raw honey
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp black pepper
¼ tsp salt

For the salad

4 cups baby arugula
2 ripe avocados, pitted, peeled, and sliced
⅓ cup raw pumpkin seeds
¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are caramelized and slightly darkened.
2
While the beets roast, combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa's white germ rings are visible. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread on a plate to cool slightly.

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